Lemon Bundt Cake with Lemon Syrup and Sweetened Condensed Milk Glaze
Lemon Bundt Cake with Lemon Syrup and Sweetened Condensed Milk Glaze
Ingredients
For the Lemon Bundt Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest, from 2-3 lemons
- 1/4 cup fresh lemon juice
- 1 cup whole milk
- 1 teaspoon vanilla extract
- as needed non-stick baking spray, with flour
For the Lemon Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup fresh lemon juice
For the Lemon Sweetened Condensed Milk Glaze
- 1 can sweetened condensed milk, 14 ounces
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan with non-stick baking spray containing flour, ensuring all crevices are coated.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 4
Add the large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the lemon zest and 1/4 cup fresh lemon juice.
⏱️ 3 min
- 5
In a separate small bowl or measuring cup, combine the whole milk and vanilla extract.
⏱️ 1 min
- 6
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix. The batter should be thick and pale yellow with flecks of lemon zest.
⏱️ 5 min
- 7
Pour the cake batter evenly into the prepared Bundt pan, spreading it with a spatula to ensure it's level.
⏱️ 2 min
- 8
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown.
⏱️ 55 min•🌡️ 350
- 9
While the cake is baking, prepare the lemon syrup. In a small saucepan, combine 1/2 cup granulated sugar, 1/2 cup water, and 1/4 cup fresh lemon juice. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and set aside.
⏱️ 5 min
- 10
Once the cake is removed from the oven, immediately place it on a wire rack. While still in the Bundt pan, use a fork to poke numerous holes all over the surface of the cake.
⏱️ 2 min
- 11
Slowly pour the warm lemon syrup evenly over the poked cake, allowing it to soak into the cake while it's still in the pan. Let the cake cool in the pan for 15-20 minutes.
⏱️ 20 min
- 12
After cooling, carefully invert the cake onto a serving plate or wire rack. Allow the cake to cool completely, about 45 minutes to 1 hour, before glazing.
⏱️ 60 min
- 13
While the cake cools, prepare the lemon sweetened condensed milk glaze. In a small bowl, combine the can of sweetened condensed milk and 1/4 cup fresh lemon juice. Stir well with a spoon until completely smooth and combined.
⏱️ 3 min
- 14
Once the cake is completely cool, pour the lemon sweetened condensed milk glaze over the top, allowing it to drip attractively down the sides.
⏱️ 2 min
- 15
Garnish the glazed cake with fresh lemon zest.
⏱️ 1 min
- 16
Slice and serve. Enjoy your delicious lemon Bundt cake!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Bundt Cake with Lemon Syrup and Sweetened Condensed Milk Glaze
For the Lemon Bundt Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest, from 2-3 lemons
- 1/4 cup fresh lemon juice
- 1 cup whole milk
- 1 teaspoon vanilla extract
- as needed non-stick baking spray, with flour
For the Lemon Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup fresh lemon juice
For the Lemon Sweetened Condensed Milk Glaze
- 1 can sweetened condensed milk, 14 ounces
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan with non-stick baking spray containing flour, ensuring all crevices are coated.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 4
Add the large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the lemon zest and 1/4 cup fresh lemon juice.
⏱️ 3 min - 5
In a separate small bowl or measuring cup, combine the whole milk and vanilla extract.
⏱️ 1 min - 6
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix. The batter should be thick and pale yellow with flecks of lemon zest.
⏱️ 5 min - 7
Pour the cake batter evenly into the prepared Bundt pan, spreading it with a spatula to ensure it's level.
⏱️ 2 min - 8
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown.
⏱️ 55 min•🌡️ 350 - 9
While the cake is baking, prepare the lemon syrup. In a small saucepan, combine 1/2 cup granulated sugar, 1/2 cup water, and 1/4 cup fresh lemon juice. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and set aside.
⏱️ 5 min - 10
Once the cake is removed from the oven, immediately place it on a wire rack. While still in the Bundt pan, use a fork to poke numerous holes all over the surface of the cake.
⏱️ 2 min - 11
Slowly pour the warm lemon syrup evenly over the poked cake, allowing it to soak into the cake while it's still in the pan. Let the cake cool in the pan for 15-20 minutes.
⏱️ 20 min - 12
After cooling, carefully invert the cake onto a serving plate or wire rack. Allow the cake to cool completely, about 45 minutes to 1 hour, before glazing.
⏱️ 60 min - 13
While the cake cools, prepare the lemon sweetened condensed milk glaze. In a small bowl, combine the can of sweetened condensed milk and 1/4 cup fresh lemon juice. Stir well with a spoon until completely smooth and combined.
⏱️ 3 min - 14
Once the cake is completely cool, pour the lemon sweetened condensed milk glaze over the top, allowing it to drip attractively down the sides.
⏱️ 2 min - 15
Garnish the glazed cake with fresh lemon zest.
⏱️ 1 min - 16
Slice and serve. Enjoy your delicious lemon Bundt cake!
⏱️ 1 min